Grapefruit, Kiwi and Watercress Salad

From the Oregonian - Tuesday February 5th

2 red or pink grapefruit
1/4 cup walnut oil
2 teaspoons Dijon mustard
1 teaspoon minced garlic
salt and pepper to taste
1 large bunch watercress, tough stems removed
3 ripe kiwi, peeled and sliced crosswise 1/4 inch thick
shaved parmesan cheese

Slice the top (stem end) off the grapefruits to expose the flesh.  Stand upright and slice the peel (including all white pith) off in broad, downward strokes.  Hold the fruit over a bowl and slice each segment free from the membrane on either side.  When all segments have been cut, use your hands to tightly squeeze the membrane to release all the juice into the bowel.  Measure out 1/4 cup of the juice to use for the vinaigrette.

In a jar, combine the 1/4 cupe grapefruit juice with the oil, mustard, garlic and salt and pepper to taste.  Cover and shake well.  Refrigerate until needed.

Toss the watercress with half the vinaigrette in a mixing bowl just before serving.  Divide the watercress in a mixing bowl just before serving.  Divide the watercress among chilled salad plates.  Arrange the kiwi slices and grapefruit over the watercress, alternating the fruits.  Drizzle with remaining vinaigrette over the salads and garnish with Parmesan shavings.  Sprinkle with black pepper and serve.